engleski

Effects of in vitro gastro-intestinal digestion on the stability and bioaccessibility of olive polyphenols

Olive pomace extracts (OPE) contain various biologically active polyphenols (PPs). However, to exert any health beneficial effects, bioactive compounds should be bioavailable, and their bioavailability depends on their release from the matrix during the gastro-intestinal (GI) digestion, and later intestinal absorption. The aims of our research were to determine in vitro GI stability, bioaccessibility and dialysability of PPs, in terms of total phenolic content (TPC), antioxidant potential (AP) and concentration of hydroxytyrosol (HTS) and tyrosol (TS). Samples were OPE without excipient (native extract, NE), and with following excipients: CD (B), randomly methylated CD (RAMEB), hydroxypropyl -CD (HPB), and -CD (G). The in vitro GI digestion consisted of two sequential steps ; an initial pepsin/HCl digestion to simulate gastric conditions, followed by a digestion with bile salts/pancreatin and dialysis tubing, to simulate duodenal digestion and absorption by passive diffusion. The highest dialysability (%) in terms of AP and TPC was obtained for the samples RAMEB and NE, and in terms of HTS and TS content, the highest yield was obtained for HPB (16 mg/mL) sample.

Olive pomace polyphenols, Bioaccessibility, Dialysability, In vitro simulated gastro-intestinal digestion with dialysis

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